Hot Chocolate Cookies

Like most normal people, I keep a list of executive orders to enforce if I find myself in the position of Supreme World Ruler.

Free WiFi everywhere.

No more region specific power outlets. Every country must switch to the same design. (Leaning towards the NZ/Aus plug right now since I’d quite like to keep my hairdryer).

Automatic prison sentences for anyone who tells another person to “smile, it’s not that bad!”.

An end to the rampant inequality in cafes that sees only hot chocolate and mochachino drinkers receive marshmallows with their hot drink orders.

I freakin love a marshmallow, and it’s unfair that I have to forfeit my pot of tea to receive one in a cafe. When I’m in charge, all hot drinks will come with them. Until that glorious day, I’ll get my marshmallow fix elsewhere, like from these hot chocolate cookies.

The low flour content gives these cookies a rich chocolate brownie-like taste and texture. I don’t recommend serving them with an actual hot chocolate or you will risk almost certain death from chocolate overload. Instead, serve with tea, coffee or a vial of insulin.

Recipe Notes

Use a high quality dark chocolate like Whittaker’s 62% Dark Cacao. (I’m in New Zealand at the moment so am taking full advantage of access to my beloved Whittaker’s).

The dough will initially be quite runny, but will firm up in the fridge before baking.

Cooking times will vary between ovens and depending how cold the dough is, so don’t just rely on the timer to let you know when they’re done.